BAKED LAMB SAMOSAS WITH INDIAN ROASTED CAULIFLOWER

Serves 8, 6 points plus per serving (1/2 cup filling each.)

Ingredients:

2 TBSP garam masala (spice blend with cinnamon, coriander, ginger, cloves and cardamom)

2 TBSP ginger garlic blend

1 tsp oil

1 tsp table salt

1 tsp black pepper

1 tsp coriander seed(s)

1 tsp cumin seeds

1 large potato, boiled, peeled & mashed.

1 cup(s) frozen green peas

2 Pepperidge Farm Puff pastry sheets, defrosted gently at room temperature.

1 cup(s) onion(s)

1 pound cooked ground lamb

½ cup chicken stock

Instructions:

Preheat the oven to 400 degrees F.

Filling: In a small saucepan, add the potato and enough cold water to cover. Add a generous pinch of salt and bring to a boil over medium heat, then reduce the heat and simmer until tender, 12 to 15 minutes.

In a large pot, add oil and heat over medium high heat or until it ripples. Add two types of seeds and garam masala to toast. Add onions and combine, cooking for 5 minutes or until soft. Stir in Lamb meat, cooking until brown. Add garlic, ginger, salt and pepper – reduce heat to low. Stir in chicken stock and peas, cooking for 15 minutes on low. Mix in mashed potatoes, turn off heat.

Samosas: Sprinkle the pastry with flour & Roll the puff pastry out slightly, to flatten the seams. Using a paring knife, cut into 1/2 then ½ again to make four squares. Put 1/3 cup or so of the filling in the center of a square. Take two opposite corners and stretch around filling, bring to center and pinch. Do the same with the other two corners, pinch again and then pinch the diagonal folds.

Arrange the 8 samosas on a lightly greased baking sheet or stone.

Bake for 15 minutes at 400 degrees F, then turn heat down to 375 degrees F and bake for 10 more minutes.

Serve with Indian Roasted Cauliflower,tamarind chutney and fresh fruit. Enjoy!

Indian Roasted Cauliflower:

Mix 1 tsp tumeric, 1 TBSP garam masala, 1 tsp salt and 1/2 tsp black pepper in medium bowl. Add 2 TBSP olive oil, stir to combine. Toss one head of fresh cauliflower, mix to cover and roast at 425 degrees until golden brown:)

Monday, June 20, 2011

Eating Healthy is so NOT a bummer!

As I have been working my way through our Women's Summer Bible Study at church called "Made to Crave", I've been thinking about what has motivated my "want to" over the past 14 months on weight watchers. The big thing is my desire to be healthy, to have awesome pregnancies and habits that welcome our babies into this world with a better outlook than if their parents were overweight and unmotivated to be around for them. My want to has been encouraged by my husband who is walking this journey with me one day, one awesome meal at a time. Eating healthfully has become our new normal and the above recipe is just a glimpse of how well we eat all the time! I'm grateful for the bounty we have to create with and for the tastebuds God gifted us with to enjoy it. Food is fuel, but it doesn't have to taste bad and can absolutely bring glory to the only One who deserves our praise!
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Heirloom Caprese Salad

Serves: 1, 5 points plus per serving

Ingredients:

2 cups Fresh Spinach or Field Greens per person
Fresh basil leaves, torn.
1 small heirloom tomato per person, sliced
1/2 oz. fresh mozzarella, sliced
1 TBSP crispy proscuitto bits
1/2 oz. toasted walnut pieces
Pomegranate balsamic dressing

Instructions:

Layer ingredients in salad bowl, top with dressing. Enjoy!
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Tuesday, June 14, 2011

Herb Inspired Dinner Tonight:)

Drew and I were inspired by our thriving herb garden and homegrown heirloom tomatoes from our friends The Dollingers:) We savored a meal complete with the heirloom tomato salad pictured above; in addition to cheesy herbed popovers and herb crusted boneless porkchops. Healthy, satisfying and ooooh so good! Pictures and recipes for the others to come. Celebrating a 2 pound loss this week with an incredible start to our Made To Crave study at church last week. Encouraged and Excited to get into the actual study piece tomorrow night:)
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Chicken Caprese Pizza

Serves 4, 7 points plus per serving)

Ingredients: 6 oz. ball of whole grain pizza dough 6 oz. chicken or turkey sausage, browned and crumbled 1 head of garlic, roasted 1/2 cup bruschetta, my recipe 1 cup reduced fat shredded mozzarella cheese 2 TBSP Parmesan Cheese Fresh Basil Leaves Balsamic Glaze

Instructions: Preheat oven to 350 degrees. Cut head of garlic in half horizontally, spray non-stick cooking spray and season with salt and pepper - roast at 350 for 45 minutes. Let dough rise briefly in covered bowl on top of oven, roll out to 1/2 inch thick on large pizza stone. Increase oven temperature to 400 degrees. Poke with fork and par-bake for 10-12 minutes. Mash roasted garlic with fork and spread over crust. Add a layer of bruschetta, mozzarella and parmesan cheeses. Top with crumbled chicken sausage and bake for another 15 minutes or until bubbly and brown. Right before serving, top with fresh basil and drizzle of balsamic glaze. Enjoy!
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